"I don't remember how I came up with the recipe for this swift stew, but it's so easy," writes Kelly Tyras of Houston, Texas. "It has good flavor from the spicy tomatoes and green chilies, and my co-workers love it."
- 1 pound ground beef
- 2 cans (10-1/2 ounces each) condensed vegetable beef soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- In a large saucepan, cook the beef over medium heat until no longer pink; drain. Stir in soup and tomatoes; heat through. Yield: 5 servings.
Originally published as Spicy Ground Beef Stew in Quick Cooking January/February 2003, p13
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